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lemon bundt cake with lemon zest garnishes on white platter

Super Moist Lemon Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 27 reviews
  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


A supremely moist Lemon Bundt Cake that’s bursting with bright lemon flavor throughout each bite and finished with a silky smooth lemony glaze that melts right into the cake! So easy to make for any occasion, extra tender, and deeelicious!



For the lemon bundt cake:

  • 2 cups all-purpose flour
  • 1 (3.4 ounce) box instant lemon pudding dry mix
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup sour cream, at room temperature
  • 1 teaspoon almond extract
  • zest of 1 small lemon
  • lemon juice, squeezed from zested lemon

For the lemon glaze:

  • 2 cups powdered sugar
  • 3 tablespoons milk of choice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon almond extract


  1. Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease with butter and then set aside.
  2. In a large bowl, combine the flour, dry lemon pudding mix, baking powder, and salt. Whisk the dry ingredients well to combine and then set the bowl aside.
  3. In another medium bowl, whisk the eggs and sugar together until smooth. Then add in the oil, sour cream, extract, lemon zest, and lemon juice. Whisk the wet ingredients well until combined.
  4. Pour the wet ingredients into the dry and use a rubber spatula to fold the mixture together until just combined. Then empty the cake batter into the prepared bundt pan, the batter should be somewhat thick. Use a spoon to smooth the top nicely or gently tap the bundt pan on the counter to evenly distribute in bundt pan.
  5. Bake the cake for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling. Allow the cake to cool down completely before glazing.
  6. For the lemon glaze: In a medium bowl, combine the powdered sugar, milk, lemon juice, lemon zest, and extract. Whisk the mixture together until smooth and well combined. Place the cake onto a platter/cake stand and pour the lemon glaze over the cooled cake.
  7. Slice the lemon bundt cake into wedges and serve. Enjoy!


  1. Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
  2. Plain Greek yogurt is a good sub for sour cream.
  3. Please read the blog post in its entirety for more tips + tricks.